Is Brewmeister Armageddon really 65%?

Just out of curiosity, Why in the hell would you want to drink a beer that is that high? Could you not just open a bottle of Hopslam and then add pure grain or a Stone RIS and add some vodka or a Bourbon County and add some 151.

Just out of curiosity, Why in the hell would you want to drink a beer that is that high? Could you not just open a bottle of Hopslam and then add pure grain or a Stone RIS and add some vodka or a Bourbon County and add some 151.

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Wouldn't you add Bourbon to BCBS in this scenario? I would say just pour both a nice bourbon and a BCBS and drink accordingly.

A hydrometer would more than likely give you an accurate number. I know that you could also add a little water, like a 25% addition, and either be satisfied with the results being 25% off or multiply the difference to gain that difference back. If I purchased a bottle back when it was $67.xx shipped, I'd do it for y'all, but when the price went up I vowed against purchasing this shit.

And for the record, eisbocks are brewed like that to enhance flavor. Armageddon and beers like that are brewed to set records and for the sake of being extreme. Totally different.

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Do we have a dunce hat for this guy? Dude just posted an article as a cited resource that literally says nothing agreeing with his point...and it lists an Eisbock.
You realize that this is a beer site, right? Making asinine statements and ignoring reality and documented history doesn't fly. We know beer here, unlike your friends.

Just out of curiosity, Why in the hell would you want to drink a beer that is that high? Could you not just open a bottle of Hopslam and then add pure grain or a Stone RIS and add some vodka or a Bourbon County and add some 151.

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No joke: Buy a sixer of Pabst and mix three shots of some cheap whiskey in to each pounder. I don't understand why, but the flavors negate each other. Tastes like water, but you're trashed at the end... Classy, huh?

I know that Barardi is 151, but I have see Wild Turkey at 151 as well. may have been a limited batch here in KY or I imagined it. My bad, but anyways, i could think of many other ways to spend that amount of money than on a high ABV beer.

I know that Barardi is 151, but I have see Wild Turkey at 151 as well. may have been a limited batch here in KY or I imagined it. My bad, but anyways, i could think of many other ways to spend that amount of money than on a high ABV beer.

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I agree completely with the last part, a lot of good beer could be consumed for the cost of Armageddon.

A hydrometer would more than likely give you an accurate number. I know that you could also add a little water, like a 25% addition, and either be satisfied with the results being 25% off or multiply the difference to gain that difference back. If I purchased a bottle back when it was $67.xx shipped, I'd do it for y'all, but when the price went up I vowed against purchasing this shit.

Do we have a dunce hat for this guy? Dude just posted an article as a cited resource that literally says nothing agreeing with his point...and it lists an Eisbock.
You realize that this is a beer site, right? Making asinine statements and ignoring reality and documented history doesn't fly. We know beer here, unlike your friends.

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Hold your fucking horses... this novelty, shit-ass beer USED to cost $67 and was a decent deal compared to the price now? Am I crazy for wondering why multiple people in this thread have tried this?
I could get hammered on any random Saturday and freeze-distill my urine that could be comparable. Of course, a lab result would have to prove it before I could claim that I had the highest ABV urine in the world.

Hold your fucking horses... this novelty, shit-ass beer USED to cost $67 and was a decent deal compared to the price now? Am I crazy for wondering why multiple people in this thread have tried this?
I could get hammered on any random Saturday and freeze-distill my urine that could be comparable. Of course, a lab result would have to prove it before I could claim that I had the highest ABV urine in the world.

There was a thread about this a few years back, on the old BA forum, during the time when Brewdog and Schorschbräu were battling for beer douche dominance, and someone cited a German study conducted on "extreme" beers, where they tested actual ABV versus the theoretical ABV cited on the label. It was surprising how large the margin of error was. If I recall, Dogfish Head and Sam Adams extreme beers (120, WWS, Utopias) were the closest, with most of them showing actual ABVs within 2-3% of what was cited, but some of the freeze-distilled stuff was off by 10-15% or more. I can't seem to find the study right now, but if I stumble across it, I'll post it here.

In regards to legality, there is an accepted level of variability in terms of alcohol content for most products. At the end of the day, fermentation is a natural process and won't behave identically every time. That being said, I have no idea what amount of variability is tolerated, or what sort of penalties their are for mislabeling. Doesn't Dogfish Head World Wide Stout not even have an ABV listed on the bottle?

I could volunteer to get an accurate ABV measurement for anyone (as I work at a distillery with testing equipment in the lab across the hall from my office) but I think we all get the idea. Its schtick.

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In regards to legality, there is an accepted level of variability in terms of alcohol content for most products... I have no idea what amount of variability is tolerated, or what sort of penalties their are for mislabeling.

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In the US (granted, not applicable for the beer mentioned in the OP) the tolerance is:

Doesn't Dogfish Head World Wide Stout not even have an ABV listed on the bottle?

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Listing ABV on beer labels in the US remains voluntary on a Federal level ("Alcoholic content and the percentage and quantity of the original gravity or extract may be stated on a label unless prohibited by State law." --- same link as above), and is still prohibited in some states. As a result some brewers choose not to list it so they don't need different labels for some states they ship to.

DFH World Wide Stout, however, has varied in ABV and, IIRC, there was some controversy when it (or perhaps it was their 120 Minute Ale?) was exported to Canada, where the province (Ontario) test ABV and it was found to be lower than originally stated on the export label.

(Anyone got a link to that story? Couldn't find it after a quick Googlin').

65% ABV is around 33 proof, that won't burn, I'm thinking it has to be around 50% alcohol before you can set a match to it.

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Ugh...Reading through this thread and hard to follow with all the incorrect usage of ABV vs. proof. You double ABV to come up with proof. Something that is 65% ABV would be 130 proof. My head is hurting from all of this...could be the Sixpoint, Lagunitas, and whiskey I chased it down with last night as well

Beer Trader

I could volunteer to get an accurate ABV measurement for anyone (as I work at a distillery with testing equipment in the lab across the hall from my office) but I think we all get the idea. Its schtick.

Not totally on topic but we popped a bottle of Black Tuesday with some friends from work this weekend while we cooked out. We all found it too sugary and no one really wanted to drink it. Anyway we were standing around a charcoal grill and I spit a little on it and it definitely flamed up, actually really surprising all of us. At least it was good for something.

Just out of curiosity, Why in the hell would you want to drink a beer that is that high? Could you not just open a bottle of Hopslam and then add pure grain or a Stone RIS and add some vodka or a Bourbon County and add some 151.

Beer Trader

i have a bottle sittin in my cellar, i want to drink it but at the same time i fell this should be reserved for a spcial occasion, or maybe ill just be pissed off one night and not have any whiskey, so here goes a bottle of 120 and then the armegeddon. If my hydrometer wasnt do big i'd see what the final gravity is but without know what the starting gravity is there is no way of tellin what the % is with out sending it out. Does any one know what "style " of beer this is?

Beer Trader

i have a bottle sittin in my cellar, i want to drink it but at the same time i fell this should be reserved for a spcial occasion, or maybe ill just be pissed off one night and not have any whiskey, so here goes a bottle of 120 and then the armegeddon. If my hydrometer wasnt do big i'd see what the final gravity is but without know what the starting gravity is there is no way of tellin what the % is with out sending it out. Does any one know what "style " of beer this is?

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Search button on this site says Eisbock. Please use the Search function.

"Not a real beer. They simply froze the water out of it. Samuel Adams Utopias will be the strongest beers in my book as long as theyre brewed in the traditional style."

So, you're saying that the greatest white whale of them all is not a real beer? That should help my chances of landing one then I guess

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I have to agree with him. If you use freeze-distillation (or any sort of distillation for that matter), you're creating liquor. Otherwise, brandy would be considered wine, and whisky could be considered an unhopped ale.

Beer Trader

So it sounds like it's a load of crap. Has anyone left it open for a few days and seen if it's held up? That seems like a pretty easy way to tell if you're up for drinking some and saving some for a week later.

Beer Trader

Fuck beer. Get a bottle of 10yr and 15yr Pappy Van Winkle.They're rated higher than 20yr and 23yr, over 50% cheaper, and will only get better once decanted.

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Not to be anal (which of course means I am), but the 10 yr is Old Rip Van Winkle. Pappy is only the 15, 20, and 23 year old varieties. They also make a 12 year old called Van Winkle Special Reserve, which is also well worth buying if you come across it.

It was 120 Minute. I can't find the source anymore, but the LCBO's lab results found it to be a fair bit lower. Somewhere in the 12-13% range.

I'll try and track down the source and post it tonight.

These ABV discrepancies are fairly common. A lot of breweries just calculate based on assumptions about extraction and conversion, so there can be variance fair bit of variance. The bigger the beer, the bigger the variance. Or so I'm told - a home or professional brewer would know better than I do.

A less extreme example, Jewbelation Sweet Sixteen being sold in Ontario is listed as being 15% ABV instead of 16%, because of the LCBO's stringent testing and labelling policies.

In the US (granted, not applicable for the beer mentioned in the OP) the tolerance is:

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Listing ABV on beer labels in the US remains voluntary on a Federal level ("Alcoholic content and the percentage and quantity of the original gravity or extract may be stated on a label unless prohibited by State law." --- same link as above), and is still prohibited in some states. As a result some brewers choose not to list it so they don't need different labels for some states they ship to.

DFH World Wide Stout, however, has varied in ABV and, IIRC, there was some controversy when it (or perhaps it was their 120 Minute Ale?) was exported to Canada, where the province (Ontario) test ABV and it was found to be lower than originally stated on the export label.

(Anyone got a link to that story? Couldn't find it after a quick Googlin').

I have to agree with him. If you use freeze-distillation (or any sort of distillation for that matter), you're creating liquor. Otherwise, brandy would be considered wine, and whisky could be considered an unhopped ale.